Pasta With Ramp Pesto

3 from 2 ratings

Ramps, if you've never had them before, are wild leeks that pop up with a very limited season during the spring. They taste a bit like scallions — spicy and pungent, but with fresh herbal notes. The leaves form a deep green pesto that's got more kick than any other pesto you've probably tasted, even arugula. So, a little goes a long way then. Use with caution. Click here to see Why You Should Cook with Olive Oil.

Servings

servings

Ingredients

2 bunches ramps, green parts only
3/4 cup grated pecorino romano
1/2 cup pine nuts, toasted
3/4 cup extra-virgin olive oil
1 pound pasta, cooked, for serving

Directions

Combine the ramps, cheese, and pine nuts in the bowl of a food processor. With the machine running, slowly stream in the olive oil until a smooth paste is formed. Toss the desired amount with the cooked pasta and serve.